Dinner Tonight: Red Cabbage Salad With Braeburn Apples And Spiced Pecans Recipe

• 1 teaspoon butter
• 1/2 cup pecan halves
• 1 tablespoon brown sugar
• 1/2 tablespoon Worcestershire sauce
• Small pinch of cayenne pepper
• 1 tablespoon seasoned rice vinegar
• 1/2 tablespoon apple cider vinegar
• 1/2 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1 medium Braeburn or Fuji apple, quartered, core removed, and thinly sliced crosswise
• 1 tablespoon fresh lemon juice
• 3 cups red cabbage, thinly sliced
• 2 1/2 ounces dried tart cherries

1. Add the butter to a nonstick skillet set over medium-high heat. Toss in the pecans and cook for 1 minute, stirring occasionally. Turn heat to medium, and then dump in the brown sugar, Worcestershire sauce, and the cayenne. Stir occasionally, and cook for another minute. Then transfer to a foil lined sheet and let cool.
2. Whisk together the rice vinegar, apple cider vinegar, and mustard in bowl. Slowly whisk in the oil. Season with salt and pepper to taste.
3. Mix the sliced apples with the lemon juice in a large bowl. Add the cabbage, dried cherries, and the dressing. Toss well. Serve with the pecans and season with more salt and pepper to taste.

butter, pecan halves, brown sugar, worcestershire sauce, cayenne pepper, rice vinegar, apple cider vinegar, mustard, olive oil, braeburn, lemon juice, red cabbage, tart cherries

Taken from www.seriouseats.com/recipes/2009/07/dinner-tonight-red-cabbage-salad-with-braeburn-apples-and-spiced-pecans-recipe.html (may not work)